Fattoush Salad: A Refreshing Lebanese Side dish with Crispy Pita

Fattoush is a vibrant and refreshing Lebanese salad that blends crisp vegetables, aromatic herbs, and crunchy toasted pita bread.

Flavored with sumac for a distinctive tang, this salad is a staple of Levantine cuisine—perfect as a mezze or a light, flavorful meal.

Lebanese Fattoush Salad – Authentic, Flavorful, and Full of Crunch

Today, I’m sharing a salad that’s especially close to my heart, one I prepare with joy, especially during Ramadan: Fattoush, the crown jewel of Lebanese cuisine.

Vibrant, crunchy, and full of color, this salad is a celebration on a plate.

It brings together crisp vegetables, aromatic herbs, and golden toasted pita bread, all tossed in a bold, tangy vinaigrette infused with sumac and dried mint.

Every bite bursts with freshness, zing, and those unmistakable Mediterranean notes.

What do I love most about fattoush? Its freedom. There’s no rigid recipe—just inspiration.

Maybe you toss in a handful of purslane, a few slivers of red pepper, or a splash of pomegranate molasses for a sweet-sour kick. Each version is a little different, and that’s the magic of it.

Even Anahid’s iconic cookbook offers its own spin. That’s the beauty of fattoush: it’s endlessly adaptable, yet always familiar and comforting.

So don’t stress if you don’t have every single ingredient. What matters most is the experience—the joy of mixing, tasting, and savoring something fresh, homemade, and full of life.

Let this salad be your invitation to pause, enjoy the flavors, and indulge in a dish that tastes like sunshine and tradition in every bite.

Ingredients for an Authentic Lebanese Fattoush Salad

To create a truly traditional and flavorful Lebanese fattoush, you’ll need a mix of fresh vegetables, fragrant herbs, crispy pita bread, and a vibrant vinaigrette.

Here’s everything you need, with a few notes to help you understand each ingredient’s role in this beloved dish:

Main Salad Ingredients

• 1 Arabic pita bread : Cut into bite-sized pieces and toasted (or lightly fried) until golden and crisp. This is the signature element of fattoush, adding irresistible crunch and a toasty flavor.
• 1 head of lettuce : Washed and finely chopped. It forms the fresh, crunchy base of the salad, adding volume and hydration.
• 1 bunch of lamb’s lettuce (or purslane, if available) : These tender, leafy greens introduce a soft texture and a pleasant earthiness that complements the crisp vegetables.
• ½ bunch of fresh parsley : Finely chopped. Brings an intense herbaceous aroma and a burst of green freshness.
• ½ bunch of fresh mint : A staple in Lebanese cooking. Chop finely to release its bright, cooling fragrance—it lifts the whole salad.
• 7 to 8 radishes : Thinly sliced. They add peppery crunch and vibrant color, making every bite lively and textured.
• 1 cucumber : Peeled and sliced into rounds. Cool, crisp, and hydrating—cucumber is essential for balance and freshness.
• 4 small shallots : Sliced finely. Their delicate, slightly sweet flavor adds depth without overpowering the other ingredients.
• 6 to 7 cherry tomatoes : Halved (or left whole if they’re very small). Juicy, tangy, and colorful—they add brightness and a touch of natural sweetness.

For the Mint & Sumac Vinaigrette

This dressing ties the salad together with bold citrus, herbal, and tangy flavors.

• 2 to 3 garlic cloves : Crushed or grated. Provides a pungent, savory punch that defines the character of the vinaigrette.
• ½ glass of fresh lemon juice : Bursting with acidity, lemon juice is the heart of fattoush’s sharp, refreshing flavor.
• ⅔ glass of extra virgin olive oil : Smooth, fruity, and rich—this forms the base of the dressing, balancing the sharpness of the lemon and garlic.
• ½ teaspoon paprika : Adds a subtle warmth and smokiness that complements the freshness of the vegetables.
• 1 tablespoon of sumac : A must-have in fattoush. This tangy, lemony spice brings the unmistakable flavor that sets this salad apart.
• 1 tablespoon of dried mint : Adds a cooling, herbal note that pairs beautifully with the fresh mint and lemon.
• Salt, to taste : Enhances and balances all the other flavors—adjust according to your preference.

Easy Steps to Make Homemade Fattoush Salad

Follow these simple steps to create a fresh, crunchy, and flavorful Lebanese fattoush salad right in your kitchen. Each element is important to get that perfect balance of texture and tang.

Step 1: Prepare the Crispy Pita Bread

1. Split the pita breads: Gently open each pita to separate it into two thin layers.
2. Cut into bite-sized pieces: Using clean kitchen scissors or a knife, cut the bread into small squares (about 2 cm each).
3. Add a touch of oil: Lightly brush the bread pieces with olive oil. This helps them turn perfectly golden and crisp.
4. Bake until golden: Lay the pieces in a single layer on a baking sheet and bake at 180°C (350°F) for about 8–10 minutes, or until crisp and golden.

Tip: For extra crunch, fry the pita pieces in hot oil until golden, then drain on paper towels to remove excess oil.

Step 2: Make the Lebanese Sumac Vinaigrette

1. Crush the garlic: In a mortar and pestle (or a small bowl), crush 2–3 garlic cloves with a pinch of salt and ½ tsp paprika into a smooth paste.
2. Mix the dressing: Add fresh lemon juice, extra virgin olive oil, sumac, and dried mint to the garlic paste. Whisk well until the mixture is fully emulsified.
3. Chill until ready: Transfer the vinaigrette to a sealed jar or small container and refrigerate. This helps the flavors develop even more.

Step 3: Assemble Your Fattoush Salad

1. Combine the vegetables and herbs: In a large salad bowl, place all your prepped ingredients—lettuce, cucumbers, radishes, cherry tomatoes, parsley, mint, shallots, and lamb’s lettuce or purslane.
2. Mix gently: Use clean hands or salad tongs to gently toss everything together, ensuring the herbs and vegetables are evenly combined.
3. Dress and serve: Just before serving, add the crispy pita bread pieces and pour the vinaigrette over the salad. Toss lightly again and serve immediately while the bread is still crisp.

Tips and Tasty Variations for Your Fattoush Salad

Looking to elevate your fattoush or adapt it to the season? Here are some creative tips and delicious twists to make this classic even more exciting:

– Add Pomegranate Seeds
For a sweet-tart burst of flavor and vibrant color, sprinkle some fresh pomegranate seeds over your salad. They add juicy contrast to the crisp pita and the tangy sumac dressing.

– Use Seasonal Vegetables
Tailor your fattoush to what’s in season:

• In winter, swap cherry tomatoes for orange segments or roasted beetroot.
• In spring, toss in fresh fava beans, tender baby greens, or lightly blanched asparagus for extra crunch and freshness.

– Naturally Vegan-Friendly
This salad is already free of meat and dairy, making it perfect for vegetarians and vegans. To boost the protein, try adding roasted chickpeas, grilled tofu, or diced halloumi (if you include dairy).

– Customize the Crispy Bread
Before toasting your pita pieces, rub them with a cut clove of garlic or sprinkle with za’atar for a bold, savory touch that enhances the salad’s character.

– Quick & Easy Version
In a rush? Use a pre-washed mix of baby greens and pair it with a homemade vinaigrette stored in a jar. It’s a great time-saver without compromising flavor.

FAQ – All You Need to Know About Fattoush Salad

– Can I make fattoush ahead of time?
Yes, you can! Just keep the toasted pita bread separate and add it right before serving to maintain its crunch. The chopped vegetables and dressing can be prepared a few hours in advance and stored in the fridge.

– What can I use instead of sumac?
Sumac has a distinct tangy flavor that’s hard to fully replace, but a splash of fresh lemon juice or a dash of red wine vinegar can provide a similar acidity in a pinch.

– Is fattoush vegan-friendly?
Absolutely! Fattoush is naturally vegan—completely free of animal products—while still offering bold flavor, plenty of fiber, and refreshing crunch in every bite.

Other salads to try

• Potato and egg salad
• French Lentil Salad recipe with tuna
• Mexican chopped salad recipe